Chef Troy Mendoza has been whipping up tantalizing new dishes at The Cabin Restaurant over the last 6 months. Today’s blog is the recipe for one of his most recent creations: Roasted Duck and wild rice pilaf topped with a Bourbon-Pecan gravy. Unlike the recipes I’ve posted in the past, this one does not come from The Cabin Cook Book. Now, before you start cooking, a word to the wise: roasting duck is rather difficult. The key to a juicy, succulent roasted duck is low heat and a long roast time.